Meal Planning with Connie

Don't dig your grave  with your own knife and fork.   ~English Proverb A couple of you have mentioned wanting to start to track our weight loss again. I need some weight loss buddies! I've gained and lost the same 5 pounds all winter long. My goal was to loose 10. So, right now I'm up to needing to lose 15. (Yes, I am the perfect poster child for yo-yo dieting!) I got off track with my healthier eating during my dad's illness, and I didn't walk very much all winter. NOT a good combination! Well, spring has sprung, and I need to get serious about being healthier! I bought The Hungry Girl cookbooks a few months back, and they have managed to collect a nice, little layer of dust over the weeks! I've decided to brush them off and to try to put them to use! I'd love to have you join me! "Misery loves company." No, no! I mean - "the more the merrier!" Right?! ; Let me know, and I'll add your name to the list! I'll weigh in on Frid

Spinach and Bacon Quiche Straightening my freezer and fridge, I found a few items that need using: a pie crust left from the holidays, a box of frozen spinach and half a package of bacon. This quiche was a great way to use all of them!  Spinach and Bacon Quiche 6 - 8 slices bacon, cooked and crumbled 1 (10-ounce) frozen spinach, thawed and drained well 4 chopped green onions, sautéed in bacon drippings 2 - 3 tablespoons chopped pimentos or roasted red peppers 5 eggs, slightly beaten 1 cup cream, half-and-half or milk 1 cup cheese of your choice, shredded salt and freshly ground pepper to taste dash of cayenne pepper Preheat oven to 400 degrees. Combine ingredients. Spoon into unbaked pie crust. Bake for 35 minutes or until middle is set. Tent quiche with foil if crust becomes too brown before quiche is fully cooked,